Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 537 – Chemistry and Biochemistry of Distilled Spirits (3)

The underlying science of the production of the distilled spirits will be discussed systematically. The course will cover the requirements for water, the major raw materials (eg. cereals, fruits, agave, syrups, and woods for maturation) and the conversion of these into fermentable extract. The scientific principles of fermentation will be explored, in the context of both ethanol and secondary metabolite production. Distillation will be considered, in terms of the physics and chemistry of liquid-liquid separations, before discussing post-fermentation options such as blending, maturation and product finishing. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

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